Gluten-free raspberry cupcakes

Ingredients

250g icing sugar sifted

150g caster sugar

2 large egg

1 tsp baking powder gluten-free

1 tsp vanilla essence

80g unsalted butter

150g rice flour

1 tin raspberries drained and juice reserved

150g butter

Method

Preheat oven to 200C and line a 12 hole tray with paper cases. Lightly cream the butter and caster sugar until smooth and fluffy. Beat in the eggs one at a time, followed by the vanilla essence. Gently fold in the flour and baking powder. Stir in the drained raspberries.

Divide the mixture between the cases and cook in the oven for 20 minutes until the tops are golden. Leave to cool in the tray.

Now make the raspberry buttercream by beating the butter and the icing sugar together and slowly add the juice, add more if necessary, beat for 5 minutes and ice the cupcakes.